Kumquat Chutney
This chile is called “chile guero”(translated blonde chile) in Mexico. Caribes are part of the ‘wax’ type of chile peppers which include several different varieties ranging from mild to scorching. This variety is hot (5,000 – 8,000 Scoville Units) and can be used as substitutes for Jalapeno to add a different color and flavor to salsas and recipes. When you roast these it enhances the flavor. On a grill or skillet roast these at med/high heat for 8-10 minutes.
Serves: 3 cups
INGREDIENTS
2 dry pints (1 pound) kumquats, sliced- seeds removed
2 medium carrots, shredded (about 1 cup shredded)
⅓ cup dried apricot halves, chopped
⅓ cup dried cranberries
1 small chile (optional), minced
1 small onion, chopped
1 clove garlic, minced
1 cup (8 oz) cider vinegar
½ cup (4 oz) granulated sugar
2 tablespoons honey
2 teaspoons kosher salt
¼ teaspoon ground cardamom
¼ teaspoon ground cloves
¼ teaspoon ground coriander
¼ teaspoon ground ginger
½ teaspoons grains of paradise (use black peppercorns as a substitution)
INSTRUCTIONS
Combine kumquats, carrots, apricots, cranberries, chile, onion, garlic and vinegar in a saucepan.
Bring to a boil and simmer for 5 minutes.
Add the sugar, honey, salt and spices and return to a boil
Reduce the heat and keep the chutney at a steady simmer for 45 minutes until the kumquats are quite soft and the mixture has thickened to the consistency of a jam.
Add a little water if the chutney gets too thick before the fruit is cooked.
The chutney will continue to thicken as it cools.
The chutney will keep for several months in the refrigerator (I store it in a mason jar).
From baking-sense.com